The Easiest Chocolate Cake in the World

Once, when I was in a hurry, I Googled “easiest chocolate cake recipe in the world,” and I found this recipe. I doubled the ingredients for a 9×13-inch pan and simplified the mixing method even further. If you make this cake enough times, you will get it down to five minutes. And you will indeed make it enough times—it’s that good.

Yield: 1 9×13-inch sheet cake

1h 16
Easy Vegetarian Pescatarian Vegan Parve

Contains: Gluten, Wheat

Directions

  1. Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch pan (true to size, not disposable) and set aside.

  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until combined. Add the remaining ingredients and whisk until combined. Scrape the batter into the prepared pan and bake 40 to 45 minutes, rotating the pan halfway through baking, until the cake feels set when lightly pressed in the center.

  3. Cool completely in the pan. Serve as is, or dust lightly with confectioners’ sugar before serving.

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9 Comments

leah greenwald •

can I bake this in a bundt pan?

SARA BERMAN •

great!

tamar •

And I made it I. A disposable 9x13 pan and came out delicious

tamar •

Best cake ever! Easiest to make was a super winner in my family! You don’t need a mixer! It’s a dark rich brownie but not so dense that it’s too heavy. But rich anyway. Love it. I wonder if it can be make successfully into cupcakes? And it has no eggs! For a time were eggs were $10 a dozen! This was a game changer. As of now the price went down to $5. But I was and still is very happy to have found this incredible recipe I already told a whole bunch of people and forwarded this recipe

Avigael Levi Kosher.com Team •
Reply to tamar

Hi Tamar! Wow, thank you so much. Great question about the cupcakes – yes, you can definitely try turning them into cupcakes! Just make sure to adjust the baking time (check around 18-20 minutes) and you should be all set!

tamar •

can you explain why disposable isnt ok to use in this recipe and virtually i can use any cake recipe i want in a disposable pan. is there a specific reason or you think there will be a difference in taste? have you made it in a disposable pan?

Avigael Levi Kosher.com Team •
Reply to tamar

It's likely because aluminum doesn't conduct heat as well, which affects how the cake bakes.

tamar •
Reply to tamar

Do u mean this for every cake? Or specifically for this cake? I use disposable for all my cakes and I have great success. Im guessing you mean for all cakes. So I’ll try disposable for this and if I get into problems I’ll try to get the metal ones. It’s a good idea to try thank you for your help